ReviewFEMS microbiology reviews2014
Improving industrial yeast strains: exploiting natural and artificial diversity.
Review in FEMS microbiology reviews, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 176 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
176 citing papers in PubMed, 467 citations in OpenAlex.
- Yeast species resource exploration and application in cell factories.Synthetic and systems biotechnology · 2026Review
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- Unraveling the Microbial Associations of Volatile Flavor Profiles in Spontaneously Fermented Camel Milk from Three Regions of Xinjiang, China.Foods (Basel, Switzerland) · 2026Article
- Improvement of the Champagne-Epernay-Geisenheim (CEG) Wine Yeast via Meiotic Spore Clone Selection.Microorganisms · 2026Article
- Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances.Foods (Basel, Switzerland) · 2026Review
- Horizontal gene transfer in Saccharomyces cerevisiae and other Saccharomycotina yeasts: a review.World journal of microbiology & biotechnology · 2026Review
- Triparental synthetic yeast hybrids as a platform for higher 2-phenylethanol yields and stress resistance.World journal of microbiology & biotechnology · 2026Article
- Sporulation generates stress-dependent phenotypic variability in the heterothallic industrial Saccharomyces cerevisiae Ethanol Red.Scientific reports · 2026Article
- Development ofBiotechnology reports (Amsterdam, Netherlands) · 2026Article
- Engineering natural Saccharomyces cerevisiae isolates for enhanced one-step cellulosic ethanol production.Applied microbiology and biotechnology · 2026Article
- Lineage-Specific Adaptive Strategies Shape the Response of de Novo Lager Yeast Hybrids to High-Gravity Fermentation.Microbial biotechnology · 2026Article
- Biotechnological applications of D-xylose-fermenting autochthonous yeasts in lignocellulosic biorefineries.Biotechnology for biofuels and bioproducts · 2026Review
- Whole-genome combinatorial gene fusions generate novel genes for advanced microbial trait development.Proceedings of the National Academy of Sciences of the United States of America · 2026Article
- The Adaptive Laboratory Evolution Technology Enhances Sulforaphane Production of Lactobacillus plantarum CR12.Probiotics and antimicrobial proteins · 2026Article
- From Pigment Chemistry to Nanomaterials: Fungal Pigments as Reducing and Stabilizing Agents in Green Nanoparticle Synthesis.Microorganisms · 2026Review
- Dual spatio-functional control of a fission yeast-based bioprocessor upon chemical induction.RSC chemical biology · 2026Article
- Influence of Ploidy and Genetic Background on Stress Tolerance of Intraspecific Yeast Hybrids.Microbial biotechnology · 2026Article
- Robust Pichia kudriavzevii for open production of methylotrophic protein.Applied microbiology and biotechnology · 2026Article
- Regulating Glycerol Metabolism to Investigate the Effects of EngineeredFoods (Basel, Switzerland) · 2026Article
116 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as 'global transcription machinery engineering' (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.